Slow-Braised Short Rib Ragu

Ingredients

• 6-8 beef short ribs (10-14 oz each)
• Salt and pepper, to taste
• 2 tbsp extra virgin olive oil
• 1 medium white onion, finely diced
• 2 carrots, finely diced
• 2 celery ribs, finely diced
• 10 garlic cloves, minced
• 2 1/2 cups dry red wine (e.g., cabernet sauvignon or merlot)
• 32 oz beef broth
• 2 tsp beef bouillon paste
• 1 can (28 oz) peeled whole tomatoes (crush them)
• 2 tbsp tomato paste
• 1 tsp kosher salt (to taste)
• 1 tsp black pepper
• 3-4 sprigs fresh thyme
• 1 tsp dried basil
• 1 tsp dried oregano
• 3 bay leaves
• 1 parmesan cheese rind (optional)
• Parmesan cheese, for garnish
• 1 lb pappardelle pasta
• Fresh diced basil for garnish

Method

1. 1

   Season short ribs with salt and pepper.

2. 2

   Heat olive oil in a Dutch oven over medium-high, and sear the ribs until browned on all sides. Set them aside.

3. 3

   In the same pot, sauté onion, carrots, celery, and garlic for 3-5 minutes.

4. 4

   Deglaze with red wine, scraping up browned bits, and cook for 3 minutes.

5. 5

   Add beef broth, bouillon, crushed tomatoes, tomato paste, cheese rind (optional), salt, pepper, oregano, basil, bay leaves, and thyme.

6. 6

   Place the ribs back in, bring to a boil, then simmer covered on low for 2 1/2 - 3 hours.

7. 7

   Discard bay leaves, thyme, and cheese rind. Remove ribs, shred the meat, and return it to the pot.

8. 8

   Simmer uncovered for 30-45 minutes to thicken. For a thicker sauce, mix 1/2 tsp cornstarch with a little sauce, then stir it back in.

9. 9

   Cook pasta in salted water until just shy of al dente, then toss directly into the ragu. Simmer together for 5 minutes.

10. 10

    Serve topped with parmesan and fresh basil.